Ingredients
2 tsp. olive oil
4 lbs. boneless chuck roast
1 onion, chopped
2 garlic cloves, minced
2 bay leaves
1 tsp. salt
1/2 tsp. black pepper
Directions
Preheat oven to 325°F.
Heat Dutch oven or pot over medium-high heat. Add oil and sear meat for 4 minutes. After flipping, sear the other side for 4 more minutes. Remove meat from the pot.
Arrange onion, garlic, and 1 bay leaf on the bottom of the pan. Sprinkle with salt and pepper and return meat to the plan. Top with last bay leaf and cover.
Cook in preheated oven for 30 minutes. Reduce heat to 300°F and cook until tender, about an hour and a half. When you insert a thermometer into the thickest section of the roast, it should read 145°F.
Transfer roast to a platter and let rest for 10-15 minutes. Slice and top with onions and gravy.